Eddy Browning: Tempting fall recipes and a cookbook recommendation

As many of you know, Iím working hard at losing weight. To date, Iíve lost a little over 45 pounds and Iím eating regular food. My overall health is improving too. Itís not been a quick weight loss. Iíve been averaging loosing a pound a week. The good thing is that Iím not hungry and I donít feel deprived.

As many of you know, Iím working hard at losing weight. To date, Iíve lost a little over 45 pounds and Iím eating regular food. My overall health is improving too. Itís not been a quick weight loss. Iíve been averaging loosing a pound a week. The good thing is that Iím not hungry and I donít feel deprived.

One of the tools that has helped me is a cookbook titled, ďHealthy Voyagerís Global Kitchen.Ē The book is loaded with plant-based recipes from around the world and it is written by Carolyn Scott-Hamilton.

In reading and studying this cookbook, I have discovered 150 of the best-tasting international recipes from around the globe. They have been veganized for your enjoyment. The author will show you as she showed me how to re-create the tastes youíve been dreaming of ever since your last vacation or even your last trip to your favorite restaurant. And with gluten-free, low-glycemic, soy-free, low-fat, and raw-food notations on every applicable recipe, everyone will be able to join in the fun of global plant-based cuisine.

The flavors and recipes in this cookbook will rock your taste buds. This food will not bore you. I highly recommend this cookbook to you and suggest that you visit the authorís website, healthyvoyager.com. I also recommend that you add this wonderful cookbook to your kitchen library.

Whether you are vegan, gluten free, kosher, or like me, just trying to add healthier options to your repertoire, this cookbook is your answer to healthier cooking. Plus you will end up losing weight slowly, and keeping it off.

The weekendís coming and itís time to kick backóin the kitchen, of course. Iíve scoped out three tempting fall recipes for you to try, depending on your time and taste.

Toast the changing seasons with a glass of Apple Cider Sangria. Take a few minutes out of your afternoon to make the spiced apple cider mixture, then let it chill and mix up a pitcher of sangria later in the day.

Spiced Apple Cider Sangria

Apple Cider Sangria filled with hints of orange, cinnamon, and clove; perfect for fall. Doubling this recipe is highly recommended.

Mix together all ingredients in a medium-sized saucepan. Bring to a simmer over medium-high heat and then remove from heat and allow to cool completely. Strain before using.

For the Spiced Apple Cider Sangria:

Mix ingredients together in a large pitcher and garnish with orange wheels and cinnamon sticks. To serve, pour over ice.

Bacon Cheddar Scones make a perfect weekend breakfast accompaniment or coffee break treat. Use a sharp cheddar and quality bacon for the best flavors. Leftovers? Freeze them and enjoy throughout the week.

Bacon Cheddar Scones

3 cups all-purpose flour

1 tbsp. baking powder

1 tsp. salt

1-2 tsp. ground black pepper (depending on your preference)

8 tbsp. cold unsalted butter, cut into small cubes

1Ĺ cups grated cheddar cheese

4 green onions, thinly slices

10 slices bacon, cooked and chopped or crumbled into small pieces

1 cup buttermilk (plus up to Ĺ cup extra, if needed)

For the egg wash:

1 large egg

2 tbsp. water

Directions:

Preheat the oven to 400ňö F. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and black pepper; mix briefly to combine. Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas. (Alternatively, this can be done in a regular mixing bowl, using a pastry blender or two knives to cut the butter into the dry ingredients). Add in the grated cheese and mix just until incorporated.

Mix in the green onions, bacon, and 1 cup of the buttermilk into the flour-butter mixture. Stir by hand just until all the ingredients are incorporated. If the dough is too dry to come together, mix in the remaining buttermilk a tablespoon or two at a time until the dough can be formed into a ball. Transfer the dough to a lightly floured surface and pat the dough into an 8-inch disk. Slice the dough into 8 to 10 wedges.

In a small bowl combine the egg and water and whisk together. Brush each wedge lightly with the egg wash. Transfer the scones to an ungreased baking sheet. Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

For the last recipe, your friends and family will be shouting "whoopie" when they find Carrot Cake Sandwich Cookies stacked high on a platter. Two moist, richly spiced cookies are held together with a sweet and fluffy cream cheese frosting.

Carrot Cake Sandwich Cookies

1 cup (2 sticks) unsalted butter Ė room temp

3/4 cup packed dark brown sugar

Page 3 of 3 - 3/4 cup granulated sugar

2 large eggs Ė room temp

1 1/2 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoon cinnamon

1/2 teaspoon freshly ground nutmeg

1/2 teaspoon ground ginger

2 cups old-fashioned rolled oats Ė not instant

1 1/2 cup grated carrots Ė about 3 large carrots

1 cup raisins

1/2 cup toasted chopped walnuts

Directions:

Line two baking sheets with parchment paper or simply spray with cooking spray.

In a mixer, beat butter and sugars on medium speed until light and fluffy (about 3 Ė 4 minutes in a stand mixer). Add eggs and vanilla and beat on medium until well combined.

Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger; whisk to combine. Gradually add flour mixture to butter mixture; mix on low until just combined. Do not over mix.